Raspberry Roulade

Lesley Holdship - Home Economist, Food Stylist & Recipe Writer

time well spent

Thu, Nov 25 2010
First off, sorry about the different sized fonts. I copied and pasted the recipes from an old document which did not work as expected......! Ooops, too late at night to change it now! Anyway....

I had a fantastic day yesterday working with disadvantaged families in a local school. School funds are a bit of an enigma. I am going to find that out more as I have just been appointed a school governor! But I work with schools under the extended schools brolly where money is allocated to children who have less and need input for whatever reason. So yesterday was about bringing families together, working as a community, appreciating what we do have and giving to those who need it. This may not be giving something material but knowledge and suppport is important in this equation too. 8 families got together in the school hall and made 2 dishes that they then could take home and eat. First we made a simple sausage bake.... just an enormous sausage roll really!

Autumn sausage puff pastry bake

400g sausage meat

100g cheddar, grated or crumbled

1 medium apple, grated

fresh herbs of your choice ie chives, sage, parsley

1 pack puff pastry

1 egg, whisked

Squeeze together with your hand the sausage meat, apple, cheese and herbs until well combined.

Cut the pastry in half and roll out each piece until 1/2cm thick. Fold one piece gently in half and cut at 1cm intervals across the fold leaving a 2cm border on the remaining 3 sides.

Spread the sausage mix over the whole piece of pastry leaving a border. Brush with egg then lay the cut piece over the top matching up 3 sides then unfold to cover the sausage completely. Press the edges down well, then eggwash all over to give a lovely shiny finish.

Bake at 200˚C for 40-45 minutes until risen and golden.


we then embarked on the simplest of cheesecakes after which licking the bowl was most definitely obligatory!

Chocolate and orange cheesecake

serves 2-3

7 large biscuits like digestive or hobnob type biscuits

1 heaped tsp cocoa powder

40g melted butter

3 tbsp greek yoghurt

1 tub cream cheese

2 tbsp icing sugar

juice and zest of 1/2 orange

1 satsuma, peeled and into segments

1 flake

Crush the biscuits in a freezer bag. Add the cocoa and give everything a good shake. Pour in the butter and massage into the crumbs. Gently shake it all out of the bag into a dish and press down with the scrunched up freezer bag.

Mix together the rest of the ingredients and pour onto the biscuit base. Top with the Satsuma and crumble over the flake. Chill for a couple of hours before eating.


These recipes, whilst they may seem ordinary or mundane, were loved by the children and parents that made them. The enjoyment of seeing all these families together, doing an activity they would never do is so important for all involved. I do hope I carry on working with families like these as my time could not have been better spent than enriching the lives with food of these fabulous families.


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